Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain and spread out on a cookie sheet to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Sliced the cooled potatoes into cubes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, sour cream, mustard, salt and pepper to taste. Chill for an hour before serving.